Pansit Miki with Patola. This recipe is an adaptation of my Pansit Miki with Upo dish. Patola is a versatile vegetables that can be used on a lot of Pinoy dishes. I love using patola on my misua and lomi soup dishes. This is the first time that I tried cooking miki with patola and it did turn out very good. Cooking Pansit Miki with Patola is fairly easy, there are no special step, and it is basically the same with the usual ginisa cooking style of thick noodles.
Here is the recipe of my Pansit Miki with Patola.
1 500g pack thick fresh flat miki noodles
3 medium size patola, skinned sliced crosswise into thin rings
1 bunch, pechay, cut to pieces
1 cup pork belly, boiled, cut into strips
1 cup chicken, boiled, cut into strips
1 cup shrimp, trimmed shelled
1/4 cup fish sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce
1/2 head, garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1-2 tsp. ground peppercorn
2-3 stalk kinchay, chopped
In a wok or large frying pan, heat generous amount of cooking oil. Stir cook the garlic and onion until fragrant. Add in the pork and chicken, continue to stir cook for 2 to 3 minutes. Then add in the fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. Add in the ground peppercorns, kinchay, the shrimp and oyster sauce, continue to stir cook for another 1 to 2 minutes. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the upo and miki noodles, stir cook for 5 to 8 minutes or until the patola and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.